Lava Custard Mooncakes – The Queen of All Mooncakes with Golden Melty Centers!

Lava Custard Mooncakes

I’m officially declaring it—Lava Custard Mooncakes are the true royalty of the mooncake world. Seriously, no offense to red bean or lotus paste, but once you try that creamy, gooey filling that melts in your mouth (and maybe drips down your chin if you’re lucky), there’s no going back. 

These mooncakes are buttery, flaky on the outside, and packed with a rich, sweet-savory custard on the inside. But the real star? That lava core. It oozes out when you take a bite, made from a dreamy mix of salted egg yolk, cheese powder, and coconut cream. It’s a little extra—but so worth it. 

 This recipe takes a bit of prep, but don’t stress—I’ve broken everything down step by step. Get ready to wow your friends, family, or just yourself (no judgment if you eat them all). Let’s bake some mooncake magic!

✨ Lava Custard Mooncakes – The Queen of All Mooncakes!

🔶 Ingredients

For the Lava Filling:

• 35g whipping cream
• 10g golden cheese powder
• 50g coconut cream
• 40g salted egg yolk (steamed and mashed)
• 20g unsalted butter
• 12g milk powder
• 15g powdered sugar

🧡 For the Custard Filling:

• 70g wheat starch (澄粉)
• 70g milk powder
• 4g golden cheese powder
• 30g powdered sugar
• 70g whipping cream
• 20g coconut cream
• 20g honey
• 10g unsalted butter
• 160g salted egg yolk (steamed and mashed)

🧈 For the Pastry (Mooncake Skin):

• 160g unsalted butter (softened)
• 50g powdered sugar
• 30g egg liquid (beat 1 egg and weigh out 30g)
• 30g coconut cream
• 260g cake flour
• 40g wheat starch (澄粉)
• 30g milk powder
• 10g golden cheese powder

👩‍🍳 How to Make Lava Custard Mooncakes

Make the Lava Filling

1. In a pan over low heat, melt butter and mix in the coconut cream, whipping cream, and powdered sugar.
2. Add golden cheese powder, milk powder, and mashed salted egg yolk.
3. Stir continuously until thick and smooth.
4. Transfer to a container, cover, and freeze until solid enough to scoop (at least 2 hours or overnight).
5. Once firm, divide into small balls (around 10g each) and freeze again until needed.

Make the Custard Filling

1. In a bowl, combine all dry ingredients: wheat starch, milk powder, golden cheese powder, and powdered sugar.
2. Add the wet ingredients: whipping cream, coconut cream, honey, and melted butter. Mix well.
3. Fold in the mashed salted egg yolk until fully incorporated.
4. Cook the mixture in a non-stick pan over low heat, stirring constantly until it thickens into a dough-like paste.
5. Let it cool, then divide into portions (about 25g each). Flatten and wrap around each frozen lava ball. Roll into smooth balls and refrigerate.

Make the Pastry Dough

1. Cream butter and powdered sugar until light and fluffy.
2. Add egg liquid and coconut cream, mix well.
3. Sift in cake flour, wheat starch, milk powder, and cheese powder.
4. Mix into a soft dough. Wrap in cling film and refrigerate for at least 30 minutes.

Assemble the Mooncakes

1. Take about 30g of pastry dough, flatten it, and wrap it around the custard-lava ball.
2. Roll into a smooth ball and gently press into a mooncake mold.
3. Place on a baking tray lined with parchment paper.
4. Chill the assembled mooncakes for 10–15 minutes before baking.

Bake!

1. Preheat oven to 170°C (340°F).
2. Bake for 10 minutes, then remove and let cool slightly.
3. Apply a thin egg wash (optional) and bake again for 10–15 minutes until lightly golden.

Tips for That Perfect Glossy Finish:

1. Chill everything**: Cold fillings are easier to work with and help prevent leaking during baking.
2. Use quality salted egg yolks**: Steam them first, then mash. They’re key to that rich flavor.
3. Don’t overbake**: You want the lava to stay flowy! Watch them closely in the last 5 minutes.
4. Store in an airtight container at room temp for 1–2 days, or in the fridge for up to 5 days. Microwave for 5–8 seconds to get that lava flowing again.

🥮 Q&A: Lava Custard Mooncake Magic

Q: What makes these mooncakes “lava” mooncakes?
A: It’s all about that gooey molten center! The lava filling is frozen into small balls before being wrapped in custard and dough. When baked, it melts into a delicious creamy core.

Q: Can I skip the golden cheese powder?
A: If you can’t find it, you can leave it out or substitute with a bit of parmesan powder or extra milk powder. It adds umami depth but isn’t 100% essential.

Q: Why use both custard and lava fillings?
A: The custard layer wraps around the lava core to keep it from leaking during baking — and it adds creamy richness too. It’s a double-delight situation!

Q: Can I make this ahead of time?
A: Absolutely. You can prep and assemble the mooncakes ahead, then chill or freeze them until ready to bake. Just let them sit at room temp a few minutes before putting in the oven.

Q: How do I store leftover mooncakes?
A: Store them in an airtight container in the fridge. Reheat in a low oven (around 120°C/250°F) for a few minutes to get the center gooey again.

If you’ve never made mooncakes before, this is the one to try. It’s got a modern twist and that wow-factor center that everyone goes crazy for. Whether it’s for Mid-Autumn Festival or just a fun weekend bake, lava custard mooncakes are the kind of treat that makes you feel like a pastry pro. Let me know if you give it a go—and tag me if you post it! I love seeing your mooncake masterpieces 💛